Activated chai spiced gluten free granola

Why don’t we use baking paper?

Because we love our silicone baking mats! And it is better for the environment, which is great!

They are flexible, nothing sticks to them (I mean absolutely nothing, not even honey), made out of food grade silicone and fibreglass, cost effective and most importably reusable.

They are about $10 per sheet but once purchased your baking paper usage almost completely stops. The only thing with silicone is that if you are trying to make something really crispy (browning) you will need to use baking paper. The only time I don’t use it is when baking potato chips. Otherwise silicone all the way, 100%.

Save yourself some money, reduce waste, help the environment and get yourself some silicon baking mats!

This granola is gluten free :)

Equipment

Bowls for soaking

A dehydrator OR an oven with 2 large baking trays lined with silicone mats or baking paper

Large mixing bowl

Strainer

Saucepan

Tea towels

An air-tight container for storing

Ingredients

We recommend to always use organic

200g buckwheat

100g raw almonds

100g walnuts

50g of hazelnuts

100g sunflower seeds

100g dried figs

About 1/2-1 cup of raw honey (depending on how sweet you like it)

1/2 cup of coconut oil

1/2 tsp turmeric powder

1/2 tsp ground cinnamon

1/2 tsp vanilla powder or paste

1/2 tsp ground ginger

1/4 tsp ground cardamom

1/4 tsp ground nutmeg

Pinch of celtic salt

Method

Soak nuts and seeds separately in water overnight.

Rinse, drain and dry well. Using a clean tea towel, pat them down to make sure they are very dry.

Melt the coconut oil on the stove (on low heat) and add spices, salt and the raw honey.

Coat all soaked ingredients in this liquid mix.

Spread evenly on baking trays lined with silicon or baking paper and dehydrate in oven overnight on the lowest fan forced setting. Keep door slightly open. I like to use a small bowl to keep it open about 2-3cm.